Description
This hearty Italian Sausage Soup with Spinach and Pasta is a comforting and flavorful dish perfect for a quick weeknight meal. Packed with mild Italian sausage, fresh vegetables, tender ditalini pasta, and vibrant spinach, it’s a balanced soup that combines protein, veggies, and carbs in one pot. The savory broth enriched with diced tomatoes and chicken stock, finished with a sprinkle of Parmesan cheese and fresh herbs, delivers an authentic Italian taste in just 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb mild Italian sausage (or spicy for extra heat)
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 2 medium carrots, sliced
- 3 cloves garlic, minced
Liquids and Pantry
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (preferably Italian tomatoes)
- 2 cups water
- 1 ½ cups dry ditalini pasta (or any small pasta)
Greens and Seasonings
- 4 cups fresh spinach, chopped
- Salt and pepper to taste
- Italian seasoning (optional)
- Freshly grated Parmesan cheese (for serving)
- Fresh herbs (optional, such as parsley or basil)
Instructions
- Cook the Sausage: In a large pot over medium heat, crumble and cook the Italian sausage until browned and cooked through. Drain any excess grease to keep the soup from becoming too oily.
- Sauté the Vegetables: Add the chopped onion, celery, red bell pepper, and carrots to the pot with the sausage. Cook for about 3 minutes until the vegetables start to soften. Then stir in the minced garlic and Italian seasoning if using, cooking for an additional minute to release the garlic’s aroma.
- Add Broth and Tomatoes: Pour in the chicken broth, canned diced tomatoes with their juices, and water. Scrape the bottom of the pot to release any browned bits, which adds depth of flavor to the soup.
- Cook the Pasta: Bring the soup to a gentle simmer, then stir in the ditalini pasta. Cover the pot and cook for about 10 minutes, or until the pasta is tender but not mushy, stirring occasionally to prevent sticking.
- Add Spinach and Finish: Stir in the chopped fresh spinach and cook until wilted, about 2 minutes. Taste the soup and adjust seasoning with salt, pepper, or extra Italian seasoning as preferred.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and optional fresh herbs such as parsley or basil for a burst of freshness.
Notes
- Use spicy Italian sausage if you prefer a bit of heat in your soup.
- Substitute ditalini with any small pasta like elbow macaroni or small shells.
- For gluten-free option, use gluten-free pasta.
- Fresh herbs complement the Parmesan cheese well and add additional flavor.
- Store leftovers in the refrigerator for up to 3 days; pasta may soak up broth, so add extra broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
